Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on one half of the prepared baking sheet.
- Roast the sweet potatoes for 15 minutes.
- While the sweet potatoes roast, prepare the chicken. In the same large bowl (no need to wash), whisk together 1/4 cup olive oil, Dijon mustard, minced garlic, honey, thyme, salt, and pepper.
- Add the chicken pieces to the bowl and toss to coat evenly with the Dijon mixture.
- After 15 minutes, add the coated chicken pieces to the other half of the baking sheet with the sweet potatoes.
- Return the baking sheet to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- Divide the chicken and sweet potatoes among four bowls. Serve immediately.
Notes
You can add other vegetables like broccoli or bell peppers to the baking sheet along with the sweet potatoes. Serve with a side of quinoa or rice for a more complete meal.